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    Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

    Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips by Gerardo Casco, Jennifer L. Johnson, T. Matthew Taylor, Carlos N. Gaytán, Mindy M. Brashears, Christine Z. Alvarado

    Published 2015-01-01
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